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Started By
Message
Looking for a good countertop deep fryer
Posted on 7/8/23 at 5:59 pm
Posted on 7/8/23 at 5:59 pm
In the market for a good countertop deep fryer. We have an air fryer, but sometimes you just want real fried foods like onion rings or, fried okra, or wings.
Not looking to go cheap, but also not looking to break the bank either.
Wasn't sure if there was a decent one available through Amazon with Prime Day coming up or maybe available at Sam's.
Not looking to go cheap, but also not looking to break the bank either.
Wasn't sure if there was a decent one available through Amazon with Prime Day coming up or maybe available at Sam's.
6
Posted on 7/8/23 at 6:05 pm to PJinAtl
Posted on 7/8/23 at 6:12 pm to PJinAtl
Household appliances, all of them are going to top out at 1500 watts. Watts=Heat. The smaller they are, the faster the recovery time. That was the appeal of the "Fry Daddy" fryers.
There are some semi-commercial units that have two 120v cords that you can plug into outlets on separate breakers.
I fry outside with propane. It doesn't smoke up the house, and I have more heat available to maintain a constant frying temperature.
There are some semi-commercial units that have two 120v cords that you can plug into outlets on separate breakers.
I fry outside with propane. It doesn't smoke up the house, and I have more heat available to maintain a constant frying temperature.
Posted on 7/8/23 at 7:04 pm to Professor Dawghair
I bought that Presto last year. Works fine.
Posted on 7/8/23 at 9:35 pm to PJinAtl
Got this T-fal with oil filtration a couple years ago and love it
When the grease cools, flip the switch to filtration and it strains it and stores it in the plastic container under fryer. Filtration systems works really good. Better than I expected.
Looks like Amazon has an upcoming deal on them in 2 days for Prime Day
When the grease cools, flip the switch to filtration and it strains it and stores it in the plastic container under fryer. Filtration systems works really good. Better than I expected.
Looks like Amazon has an upcoming deal on them in 2 days for Prime Day
Posted on 7/9/23 at 12:50 pm to HogBalls
That's awesome. I will definitely check on it.
Thanks to everyone who responded. For folks talking about keeping theirs outside, the smoke piece I hadn't thought about. We have white cabinets over white countertops. May have to discuss with the better half before I go and smoke up her cabinet doors.
Thanks to everyone who responded. For folks talking about keeping theirs outside, the smoke piece I hadn't thought about. We have white cabinets over white countertops. May have to discuss with the better half before I go and smoke up her cabinet doors.
Posted on 7/9/23 at 1:24 pm to HogBalls
quote:
Got this T-fal with oil filtration a couple years ago and love it
I have two. Love them.
Posted on 7/9/23 at 1:32 pm to Irregardless
Posted on 7/9/23 at 11:14 pm to PJinAtl
quote:
May have to discuss with the better half before I go and smoke up her cabinet doors.
... be aware that it is not just the "smoke" ...
The grease carries through the air and accumulates on surfaces, even your lungs ...
When using a deep fryer always make sure you have great ventilation ...
Posted on 7/9/23 at 11:18 pm to PJinAtl
Are the old school fry daddy’s not a thing anymore? My parents used to have one that had the filter thing and the hinged lid. They used it at least once a week my entire teenage years. Before that it was a black pot on the stove. I think I deep fried something twice in my adult life. I hate the mess and smell inside the house afterwards. It’s too easy to go out and eat fried food.
Posted on 7/10/23 at 6:37 am to PJinAtl
I researched and bought the best rated fancy model a few years ago. It crapped out after about a year. I went back to an old Fry Daddy (GranPappy larger size) like I had in school, and it works fine. Only one temp, but it's good for all my needs.
I also bought a short heavy-duty extension cord so that I could set it up out on the patio, using my gas grill as a table. That cuts down on the splatter and smell that goes with frying.
It gets used about 3 times a year for shrimp and when the okra and eggplant are in season (like now).
I also bought a short heavy-duty extension cord so that I could set it up out on the patio, using my gas grill as a table. That cuts down on the splatter and smell that goes with frying.
It gets used about 3 times a year for shrimp and when the okra and eggplant are in season (like now).
Posted on 7/10/23 at 8:24 am to Twenty 49
I do all of this (GranPappy outside or on a jelly roll pan under my vent hood). Don’t sleep on the old school electric skillet. Use one at the camp to fry trout, and it will do 4-5 fillets at a time with reasonably fast recovery.
Posted on 7/10/23 at 8:27 am to Professor Dawghair
quote:
leave the oil in it till time to change.
How do you know when it’s time to change?
Posted on 7/10/23 at 9:20 am to Mo Jeaux
quote:
How do you know when it’s time to change?
I go by color/clarity of the oil which gets darker after each batch. Depending on what I'm frying, it can last as much 6 batches.
You can also tell the oil needs changing when food comes out darker instead of golden. And I can tell by how the food tastes when the oil needs changing.
Fries and chicken wings (unbreaded) are easy on the oil. Fish less so. When I fry oysters, I always change the oil for the next batch.
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